Category: Beef

Grilled Skirt Steak with Tomatillo Salad

Grilled Skirt Steak with Tomatillo Salad

For Tomatillo Salsa:

  • 4 pasillas de Oaxaca (dried smoked chiles), wiped clean
  • 1 pound fresh tomatillos, husked and rinsed, then quartered
  • 1 C packed cilantro sprigs
  • 2 C
  • 2 garlic cloves
  • 1 tablespoon packed dark brown sugar
  • 1 teaspoon molasses (not blackstrap)
  • 1/2 teaspoon ground cumin
  • 1/3 Old World Olive Co. Garlic EVOO

For Steaks and Tomatillo Salad:

  • 1/4 C Old World Olive Co. Garlic EVOO
  • 3/4 t ground cumin
  • 1 3/4 pounds skirt steak, halved
  • 1/2 pound fresh tomatillos, husked and rinsed
  • 1 C cilantro leaves
  • 2 t finely chopped shallot
  • 2 t fresh lime juice

Preparada

( I just made that up)

Grill steaks:
Blend 2 tablespoons OWOC EVOO, cumin, 1 1/2 teaspoons salt, and 1 tsp pepper, then slice steaks in 1/4 inch against grain on a 45 degree angle.  Let stand at room temperature.
Prepare a grill for direct-heat cooking over hot charcoal on high.  While the coals are getting to the right level, make your salsa and salad.Oil grill rack, then grill steaks to medium rare until grill marks appear, 4 to 6 minutes total for medium-rare. Let steaks rest on a cutting board, loosely covered with foil, 10 minutes.
Salad :
Thinly slice tomatillos and toss with cilantro, shallot, lime juice, remaining 2 tablespoons oil, and salt and pepper .
Salsa:
Slit chilis lengthwise, then stem and seed. Heat a dry heavy skillet (non-stick if you have one) over medium heat until hot, then toast chilis, opened flat, turning and pressing with tongs, until more pliable and slightly changed and turning  color, about 1 minute. Cover chilis with some hot water in a pot and soak until softened, about 20 minutes, then drain. Purée chilis, tomatillos, cilantro, garlic, brown sugar, molasses, cumin, and 1 teaspoon salt in a blender.Heat oil in a 10-inch cast iron skillet over medium heat , then cook salsa, stirring occasionally, until kind of thick, 4 to 9 minutes.
Serve:
Cut steaks into serving pieces and top with salsa and salad.

Trucker's Steak Sandwich for David Webb Fans

Trucker’s Steak Sandwich for David Webb Fans

Grilled Steak and goat cheese on pita rounds

  • 1  teaspoon bottled minced garlic
  • 1 teaspoon olive oil
  • 4 (6-inch) pita rounds
  • two nice slender steaks (sirloin, sizzler, or venison from home freezer)
  • a bit of sea salt
  • some nice black pepper
  • 2 medium tomatoes, cut into 1/4-inch-thick slices
  • One package of goat cheese
  • 1/2 cup chopped fresh erb, whatever the market has, no matta.
  • One nice little portable grill, a gas Coleman is my fave.  Whatever your cab has room for.

This is how we do it.

  1. Preheat a grill pan or aluminum foil over medium heat.

  2. Combine garlic and oil; brush evenly over pitas or simply lay the pita rounds on the mix for a minute. Sprinkle a touch of salt and  pepper evenly over pitas. Place pitas in pan, and cook 2 minutes on each side or until toasted.

  3. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper evenly over steaks and grill for 6 minutes or until medium rare, turning once. Remove steaks from the grill. Add tomatoes to pan or foil packet with remaining oil ; cook 1 minute.

  4. Slice up some goat cheese and place on the pitas. Lay the steaks and tomatoes evenly over pitas. Sprinkle with any fresh green (thyme, basil, oregano, or rosemary.

    Chomp on this bad boy and take a snooze.  You earned it.

Grilled Marinated Flank Steak

Grilled Marinated Flank Steak

FlankSteakAnother great recipe from Chef Tom Reinhart

The flank steak is a beef steak cut from the abdominal muscles of the cow. Because it comes from a long, flat, well-exercised muscle, it is best sliced against the grain before serving, to maximize tenderness.

flank-steak-cut

 

Flank steak is used in a variety of dishes including the popular carne asada, translated literally as “grilled cow.” The phrase “carne asada” is also used to describe a social event, the equivalent of how we say “barbecue” when talking about a cookout.

In the American Southwest and throughout Latin America, carne asada can be purchased from meat markets already marinated (preparada). The meat can be seasoned with a dry rub (try my Crazy Dust Rub) or a liquid marinade using beer or citrus juice.

Prep Time: 10 minutes

Cook Time: 10 minutes

Ingredients
  • Flank Steak, Whole
  • 3 Tbs. Garlic, fresh, minced
  • 3 Tbs. Chili Paste, Asian (Sambal Oelek)
  • 2 Tbs. Lime Juice
  • 1/4 cup Soy Sauce
  • 1/4 cup Brown Sugar
  • 2 tsp. Kosher Salt
  • 1 tsp. Black Pepper, ground
  • 1/2 cup Olive Oil

Instructions

  1. Trim flank steak and score on both sides making long shallow cuts in both directions.
  2. In a medium mixing bowl, combine garlic, chili paste, lime juice, brown sugar, soy sauce, salt and pepper. Whisk to combine thoroughly.
  3. While whisking, slowly drizzle in olive oil. Transfer marinade to a large Ziploc style bag.
  4. Place flank steak in marinade and toss to coat completely. Seal bag marinate in refrigerator for a minimum of 4 hours.
  5. Pre-heat grill to medium high.
  6. Remove flank from marinade and carefully place directly on grill. Be careful as the marinade can cause flare ups.
  7. Grill for 2-3 minutes and turn. Grill an additional 2-3 minutes and turn again. Repeat and cook 2-3 additional minutes on each side.
  8. Remove from grill and allow to rest 5 minutes.
  9. Slice in 1/8″ strips across the grain and serve.

 

Image credits: 

“London broil” by Jeremy Keith (adactio@Flickr) – . Licensed under CC BY 2.0 via Commons – https://commons.wikimedia.org/wiki/File:London_broil.jpg#/media/File:London_broil.jpg

 

“BeefCutFlank” by JoeSmack at en.wikipedia – Licensed under Public Domain via Commons – https://commons.wikimedia.org/wiki/File:BeefCutFlank.svg#/media/File:BeefCutFlank.svg

Real American Sirloin

Real American Sirloin

2000px-BeefCutSirloin.svgThe Real American Sirloin

Start with these ingredients:
4 T Old World Olive Co., 18 year old balsamic
¼ C Old World Olive Co., EVOO
3 T Pure Michigan Honey
2 t favorite fancy mustard
2 T Worcestershire Sauce
4 garlic cloves, chopped
2 t Thyme
2 pounds sirloin steaks
One Michigan Micro-Brew

7415 047
Open the beer and pour the complete bottle into a nice glass. Keep handy for panic situations.
Combine all ingredients (minus the beer, that is for you) in a medium stainless or glass bowl and blend with a hand blender. You can use an upright blender as well.
Place your sirloin steaks in the mixture and cover with plastic. Leave on the counter for no more than one hour.
Grill to medium rare or medium at the most. This is a lean cut and is unforgiving to the over cooking griller. While the mixture is grilling, heat up the marinade and boil for 5 minutes. Remove from heat.
Rest the steaks on the cutting board for 10 minutes when you have achieved your selected doneness. Slice against the grain in a double 45 fashion.
Drizzle the marinade on the meat before serving. Just enough to keep hydrated.
Do a victory lap and pick up another Michigan beer.

Peace, Love, & BBQ

Bob

Over The Coals Bistecca Fiorentina

Over The Coals Bistecca Fiorentina

This Italilan Version of over the coals steak is a marvel and your friends won’t believe their eyes when you put it on the coals, but they will be anxiously awaiting your taking it off.

Here’s what you need:

Two inch thick cut Porterhouse Steaks

Kosher or Coarse Sea Salt

Thyme

Some minced garlic cloves (as much or little as you like)

Lemon Juice

Old World Olive Companies EVOO

Smoked Salt for Garnish

Parmesan Shavings

Medium Bowl of Arugula leaves

With a mature fire well under way, move large portions of burning wood out of the way and make a nice red hot bed of coals.  Coat the steaks with EVOO and layer heavily with Salt and moderate coarse ground pepper.

With a clean dry natural fiber paint brush or light broom, dust the grey ash off of the coals.  Lay the steaks on the coals.  Leave on for about 5-7 minutes until you can flip them without the coals sticking to the meat.  Finish on the second side to the level preferred.

In the bowl, add some oil and lemon juice and toss.

Carve the steak into slices on a diagonal and place on serving plates with greens on the side.  Sprinkle greens with parmesan and smoked salt with more cracked pepper.

Enjoy and take a bow.Bistecca Fiorentina

Michigan Porterhouse?

Michigan Porterhouse?

Jop just could not resist snapping a shot of this awesome hunk of beef.    Bring on the Fire!IMG_2103

Are you ready?

Are you ready?

It’s time to clean off the gear and smoke up your streets and woods.  Have you done a Spring check on the gear that was stowed?  Did you use your smoker all winter or did you stow it?  If it sat outside, you need to give it a little tlc.

Tune in tomorrow for some tips to get your game on.

Bob was doing a brisket class on the Saskatchewan River this week.

Bob was doing a brisket class on the Saskatchewan River this week.

St. Louis Flank Steak

St. Louis Flank Steak

flank

Ingredients:
2 lbs. Flank Steak
Belgian Ale Marinade (Recipe follows)
Molasses Steak Sauce (Recipe follows)
2 Teaspoons Kosher Salt
2 Teaspoons Ground Black Pepper
Belgian Ale Marinade
2 Cups Belgian Ale
½ Cup Brown Sugar
½ Cup Honey
1 Tablespoon Ground Yellow Mustard Seed
1 Fresh Lime squeezed
Combine ingredients in a sauce pan over medium heat. Bring to a rolling boil for 10-15 minutes.
Let the marinade cool before using (refrigerate if necessary).
Molasses Steak Sauce
1 Medium Yellow Onion
4 Cloves of Garlic
2 Tablespoons Unsalted Butter
2 Cups Organic roasted Tomato
1 Cup Belgian Ale
½ Cup Brown Sugar
½ Cup Molasses
2 Tablespoons Balsamic Vinegar
2 Tablespoons Coarse Ground English Mustard
2 Tablespoons Worcestershire
1 Tablespoon Lemon Zest (microplaned)

Place the yellow onion and garlic in a food processor and pulse until finely chopped. Begin to melt the butter in a large sauce pan over medium heat. Once liquefied ad the onion and garlic. Lightly brown the mixture for 5 minutes (Stirring as needed). Ad the remaining ingredients and continue to simmer for 30-40 minutes until the sauce has reduced by 50%.

Directions :
Place the Flank Steak in the Belgian Ale Marinade and refrigerate for 2-4 hours. 20-30 minutes before cooking, set your BBQ grill or indoor cook top up for medium-high heat (375-400*). Remove the Flank Steak from the Belgian Ale Marinade 15 minutes before cooking. At this time pat the Steak dry and season with the Salt and Pepper. Sear the Steak for 6-8 minutes per side. To ensure that the Steak maintains its juices, minimize touching and flipping during the cooking process. Remove the Steak from the heat and let rest 10 minutes before cutting.
As with most red meats, slice the Flank Steak against the grain to serve.
Serve topped with Molasses Steak Sauce.

Korean Beef Short Ribs

Korean Beef Short Ribs

beef-short-ribs-1-425x640

 

 

 

 

 

 

 

 

 

 

 

 

 

 

For Marinade:

  • 4 Pounds of Beef Short Ribs
  • 5 Garlic Cloves
  • ½ Cup Soy Sauce
  • 1/3 Cup of Sugar
  • 1/3 Cup of Sesame Oil

For dipping sauce:

  • 3 T brown sugar
  • 1 clove garlic
  • ½ t dry mustard
  • ¼ Cup Soy Sauce
  • ½  t White Pepper

Cut the meat off the ribs by running a sharp knife blade down each side of the bone.   Slice meat strips at a double diagonal to cross cut the grain for a tender cook.   In a medium mixing bowl, combine all marinade ingredients.  Place meat strips in bowl, cover, and place in refrigerator for 4 to 10 hours.  Wrap bones and refrigerate as well.

 

Combine dipping sauce ingredients and blend until all ingredients create a smooth sauce.

When ready to grill, fire up a charcoal or gas grill to the hottest temperature.  Be sure your grill surface is clean.  Place strips of meat in a grill basket and grill on each side until done.  Will be 4-7 minutes per side depending on the heat output of your grill.  Use the left over marinade to baste on rib bones and grill until dark.  These will be great for a garnish and are also fun to chew the scant meat off of.

If you want to go totally authentic, you can serve the meat with Korean bean paste (samjang), roasted Jalapeno, rice, and leaf lettuce.  Eat it like a wrap.

 

Skirt Steak

Skirt Steak

 

 

 

 

 

 

 

Skirt Steak

1 tsp. chili powder
1-1/2 tsp. cumin
1-1/2 tsp. minced garlic
1 tsp. Sea salt
1 tsp. chopped fresh oregano (optional)
1/4 tsp. cayenne
1 Tbs. olive oil; more for the pan
1 lb. skirt steak, trimmed and cut into Three portions
Kosher salt and freshly ground black pepper to taste
2 limes; one halved, one cut into wedges for garnish


Combine the chili powder, cumin, garlic, salt, oregano, cayenne, and oil. Use a Jaccard to tenderize the meat. Sprinkle salt and pepper on each side of the steaks and rub the spice mixture into one side.

Fire grill to high heat. Place the steaks, uncoated side down; lower the heat slightly and sear the meat for 3 minutes. (Cook the meat in batches if necessary.) Turn the steaks and sear them on the coated side for 2 to 3 minutes for medium rare. (Check by feeling it, if you’re experienced, or cut into the meat to look at the color—it should be very rosy pink.) Transfer the steaks to a cutting board, squeeze the juice from the halved lime over it, tent with foil, and let rest for 5 minutes. Cut the steaks diagonaly with blade tilted 30 degress so to cut across the grain, garnish with the lime wedges if you like, and serve.